This week at Serious Eats, we welcomed Culinary Director Daniel Gritzer to the team, ate a lot of fried chicken, stuffed ourselves with doughnuts, waffled macaroni and cheese (yes, it is perfection), and more! And, of course, cats 'n' dogs.
There are few things I take for granted in this world. The sun rising, the seasons changing, and the fact that everyone likes licking beaters.
I don't know about you, but I've had enough of this elusive spring business. I know it's out there! I can smell it in the air. The chilly, fickle air. Well, I say ENOUGH! If I can't have my toasty patches of sunlight and premature sandal wearing, then I'm going to stuff my face full of bright, tender, crunchy, fresh vegetables. That'll show 'em. Whoever they are.
Once you've started to explore the world of cheesy snacks, a definite hierarchy begins to emerge. And here at Serious Eats, Cheez-Its are very high up on our list. But what, we wondered, of Cheez-It's flavored brethren? When we realized that there were a whopping dozen variations on this already delightful theme, the answer was clear: sit down and eat every last one.
As befits an association boasting a membership roster of astronauts, astrophysicists, archaeologists, and myriad other contemporary explorers, The Explorer's Club 110th Annual Dinner kicked off with an adventuresome foray into the world of exotic dining. We swung by for the cocktail hour, featuring a menu ranging from whole animals to their less commonly savored parts (think many a nether-region), along with insects and other invertebrates, created by chef-scientist Gene Rurka.
Tomorrow is National Pi(e) Day! In order to properly honor this illustrious American tradition, we'll be eating a full 4-course meal of pie. And you should, too. Here's how it's gonna go.
So what happens when you've trekked across the city to Roberta's only to find an unbearable wait? Bushwick's rapidly expanding restaurant scene has you covered.
Sunday marks the season finale of my new favorite nightmare / widely acclaimed HBO series, True Detective. And if there's one thing I've learned from watching this particular mystery unfold, it's that the show is ripe with allusion. To food. Also, I'm told, to some other things, like death, Nietzsche, and the occult. Here's what we'll be eating.
Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.
But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.
Welcome! Please, step inside the magical world of my home kitchen: the windowless wall in the windowless room that also "conveniently" happens to be the living room, dining room, den, and library of my "spacious" two-bedroom apartment in Bushwick, Brooklyn. Charming, isn't it?
On a family ski trip a few years back, my father and I wound up dining at a certain unnamed restaurant in Taos, New Mexico, where the overarching theme was lederhosen, braided pigtails, lots of logs, and steins und steins of beer. Snowed into my apartment in New York City, I've taken to reminiscing about the quaint atmosphere, charming in its unabashed artificiality—the folk music and ye olde German fonts, the tiled wood-burning stove, and, most importantly, the hearty Bavarian fare. Here's how to bring some of that flavor home.
My boyfriend and I are coming up on our six-year anniversary, and though we love each other dearly, we seem to have left the honeymoon phase of our relationship back in college. Would a single aphrodisiac be powerful enough to combat our five-plus years of accumulated farts, burps, and dissipating sense of mystery? I did some highly scientific calculations and concluded that our chances of, erm, success would be exponentially improved if we force-fed ourselves all the aphrodisiacs.
Even if your chances of being an Olympic champion are, shall we say, slim, you can still eat like one! Enter this celebratory breakfast buffet, generously modeled after the athlete's diet: calories, calories, and more calories is the name of this game. On your marks, get set, go!
I love a good food-centric holiday, so while I'm not Chinese, Vietnamese, or Korean you can bet I'll be cooking up a storm when the Lunar New Year rolls around next Friday, January 31. And if you or your family are from one of those countries, chances are you, too, will be gathering with friends and relatives to feast and spread goodwill for the year to come. We've pulled together some of our favorite symbolic dishes commonly enjoyed during the Chinese New Year.
Chicken nuggets seem to have suffered a bit of a PR crisis in recent years. And if you've ever stopped short of eating one to wonder what's actually in these things?, then you're living proof. We set out to recuperate that image, by eating our way through nine different brands of frozen chicken nuggets to find the leader of the pack. See the results after the jump!
Some people like to actually watch their football and chow down on wings in between major plays. Others (cough, me) watch the fans, waiting until they're fully absorbed in the game to make a play and snatch up every last wing all stealthy-like when nobody's looking. Either way, we've got you covered with 16 recipes—from sriracha-doused to double-fried to classic Buffalo—to keep you rich in wings all season long.
Have you ever performed an innocent Google search, just to find your WHOLE WORLD TURNED UPSIDE DOWN?! Because that's exactly what happened to us here at Serious Eats a few weeks back, when we simply had to know what qualified as the world's largest berry. Luckily, we came across this handy poster from our friends over at Pop Chart Lab to help put some order to the madness that is botanical nomenclature. And we're giving away three copies to you, our even luckier readers.
Bacon, cheese, and scallion waffles, a five-minute chocolate microwave cake, warming winter soups, smoothies galore, and more! See all the recipes we whipped up this week after the jump.
Perhaps you've spotted Fushimi's gaping red maw at the intersection of North 11th and Driggs, its stretch of tinted floor-to-ceiling windows and strutting lights. Perhaps you've even caught a glimpse of yourself in the silver sheen of its mirrored doors, eyes widened as you experience a sweeping sensation of bafflement, terror, and awe. Is it da club? And what kind of club?
In a cruel, paradoxical twist of fate, I've eaten so many memorable meals this year that I can't help but feel I'm forgetting several that deserve to top this list. Alas, such is the life of a food writer in a city as rich with phenomenal dining options as New York. Many of the meals that have stuck with me are those I return to again and again; some because they're truly one of a kind, some for their unparalleled level of execution. See my top ten after the jump!
For those of us hosting a party this New Year's Eve, the pressure is on. After all, you, and you alone, bear the responsibility for each person's final sips and bites of the year, not to mention their very first of 2014. Luckily, we've got you covered, with cocktails, sparkling wines, hors d'oeuvres, and dips, snacks, and sweets galore to keep your guests in quality food and drink on both sides of the midnight hour.
Whether you're doing some last-minute Christmas shopping, still hunting for the perfect gift, or just looking for an excuse to treat yourself to something special, head on over to our 2013 gift guides. We've rounded up our favorite products and festive finds for food lovers of all stripes, from pizza obsessives and coffee connoisseurs to kitchen novices and backyard cooks.
Tempted though I may be to dictate your holiday spread, I'm given to understand that each family has its steadfast Christmas traditions. And hey, I'm working on my generosity of spirit. So, rather than give you a whittled-down selection à la Serious Entertainings of time past, we're instead going to embark on a little choose-your-own-adventure...adventure.
Handy gadgets, gag gifts, edibles, and more! See our favorite stocking-friendly presents after the jump.
We have an excellent key lime pie on this site, and a super-easy, sweet and salty icebox lime pie for those pressed for time. This pie is a hybrid of both: a real graham cracker crust filled with sweet-tart condensed milk-flavored custard, but even easier, cooler, and more refreshing than your standard pie.
Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=.
If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate!
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we.